Low Fat Barbacoa Burrito Bowl
Transform your weeknight meals with this flavor-packed Low Fat Barbacoa Burrito Bowl! Featuring tender, slow-cooked lean beef chuck roast infused with smoky chipotle peppers, aromatic spices, and beef broth, this dish delivers all the bold, hearty goodness of traditional barbacoa while being lower in fat. Served over fragrant cilantro lime brown rice and topped with a medley of fresh, colorful ingredients like black beans, juicy cherry tomatoes, creamy avocado, and crisp lettuce, this burrito bowl is both nutritious and satisfying. Perfectly balanced and easy to make, it's an excellent option for meal prep or a wholesome dinner that feels like a treat. Plus, with keywords like "low fat barbacoa," "healthy burrito bowl," and "easy slow cooker recipe," this dish is ideal for anyone searching for a lighter twist on a Mexican-inspired favorite!
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Recipe Information
Ingredients
- 1.5 pounds lean beef chuck roast
- 1 medium, diced white onion
- 4 minced garlic cloves
- 2 cans chipotle peppers in adobo sauce
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon ground cloves
- 1 cup beef broth
- 2 leaves bay leaves
- 1 cup brown rice
- 2 cups water
- 1 large, juiced lime
- 0.5 cup, chopped fresh cilantro
- 1 can, drained and rinsed black beans
- 1 cup, halved cherry tomatoes
- 2 cups, shredded lettuce
- 1 sliced avocado
- to taste salt
- to taste pepper
Instructions
Trim excess fat from the beef chuck roast. Cut into large chunks and season evenly with salt and pepper.
Place the beef in a slow cooker. Add the diced onion, minced garlic, chipotle peppers, ground cumin, dried oregano, ground cloves, beef broth, and bay leaves.
Cover and cook on low for 6-8 hours or until the beef is tender and easily shredded.
Once cooked, remove the beef from the slow cooker, shred with two forks, and return to the juices in the slow cooker. Let it absorb the flavors for an additional 10 minutes.
While the beef cooks, rinse the brown rice under cold water. In a medium saucepan, combine rice with 2 cups of water, a pinch of salt, and half of the lime juice. Bring to boil.
Reduce the heat to low, cover, and simmer for 45 minutes or until the rice is cooked. Remove from heat and stir in chopped cilantro.
Prepare the other ingredients: Halve the cherry tomatoes, slice the avocado and shred the lettuce.
To assemble each burrito bowl, start with a layer of cilantro lime brown rice, follow with a portion of shredded barbacoa, and add a scoop of black beans.
Top with cherry tomatoes, lettuce, and a few slices of avocado.
Finish with a squeeze of the remaining lime juice and additional cilantro if desired.
Nutrition Facts
Calories |
2838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.5 g | 188% | |
| Saturated Fat | 51.7 g | 258% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 8440 mg | 367% | |
| Total Carbohydrate | 201.6 g | 73% | |
| Dietary Fiber | 51.1 g | 182% | |
| Total Sugars | 31.2 g | ||
| Protein | 201.4 g | 403% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 649 mg | 50% | |
| Iron | 35.0 mg | 194% | |
| Potassium | 5003 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
